Leek and potato soup:
2 small leeks, washed and sliced
2 tbsp olive oil
2 large potatoes, chopped
1pt of stock
Cashew nut butter or tahini
Croutons
Chopped parsley
Sauté leeks in the oil for 2-3 minutes. Add the potatoes and cover with the stock. Simmer for ½ hour until soft. Liquidise. Before serving stir a teaspoon of cashew nut butter or tahini into each bowl and sprinkle with croutons and chopped parsley.
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